“The goal is to continue building the engineering team to focus on building technology that allows restaurants to operate at a higher efficiency,” he said.
Most of the technology focuses on back-of-house operations, though Newlin declined to share details about that technology. On the front end, customers place orders using kiosks or its mobile app. A large screen then displays the customer’s name next to a countdown, which indicates exactly when an order will be ready.
“The general idea is figuring out how to run a restaurant based on statistics,” he said. “In the long term, we’re going to be running every piece of technology that touches on the customer and employee experience. We’re building a technology platform that will be the entire Birdcall ecosystem.”